Mushroom Fries with Creamy Lemon Garlic Dipping Sauce

Bake up these mushroom fries with a creamy lemon-garlic dipping sauce for a crunchy appetizer or party pleaser!

When Justin and I were in Scotland on vacation (more about that trip here), the second day we ended up in Falkirk, which is a city almost right in between Glasgow and Edinburgh. It is the home of the giant Kelpies sculptures and the Falkirk Wheel – the only contraption of its kind that connects two canals of differing elevations, in order to connect the east and west coasts of Scotland. It was also home to this little bistro we popped in for dinner. There, we ordered “portobello fritters” with a garlic-lemon aioli. The Scottish love the word “aioli,” y’all but do you know what that is? Mayonnaise. And I just can’t always get down with a big dollop of that as a “sauce.” But it was so good. And maybe it was partially because we had biked all day, and then walked 5 miles and back to the Kelpies (thanks, Duncan), and it had started to rain, and we were just hungry and tired and wet. But it tasted good enough that I wrote it down in my phone notes to try and recreate when we got home.

Y’all, I made them even better. I have no idea what was in them before, but using panko and baking them till crispy was the perfect idea. The yogurt sauce was tart and garlicky, but because it’s cold, gave a nice contrast to the hot and crispiness of the fries. I made them and then…we couldn’t stop eating them, even though we had plans to go eat dinner with some friends. Consider it a pre-appetizer.

Homegrown Spotlight: Garlic (of course).

Homemade Spotlight: I told you I’d show you a savory way to use this homemade yogurt!

Local Spotlight: Eggs from the farmers market!

PSA: Like most things breaded, these don’t do so hot if you refrigerate them…So just eat them all. Right away. Trust me. You probably didn’t even need this PSA. You’ll probably eat them all.

Is there a food you’ve “recreated” for the memories? Let me know in the comments!